Recipe: Gluten Free Dark Chocolate Donut

This is another recipe from Erin McKenna’s new cookbook ‘Babycakes Covers The Classics.’ I can tell you that my family and friends have been really really happy with this cookbook and the donut recipes. My son stopped in at the house while a batch of these gluten free vegan chocolate donuts were still warm and let’s just say 2 were scarfed down immediately! I mean-scarfed! I also sent donuts home with him to share with everyone in his apartment and I was told, they were gone in minutes!

As I did with the Cinnamon Sugar Donut recipe I just want to say a quick thank you to Erin McKenna for her cookbook and her gluten-free vegan donut recipes! They are amazing! I had fun with this chocolate donut recipe as I used Bernard Callebaut dark cocoa for the donut, and then used melted dark chocolate chips for the icing.

A word of warning for these donuts! Really make sure you don’t overfill the donut pans. Even though the recipe says it will make 12 donuts, I found that I had extra batter. What to do with extra batter? Well, top each of the 12 donut molds with more batter. Mistake? Yep. It overflowed the pans and when I discovered this, I took the donuts out before they were finished cooking. Did I keep them? Yes. They didn’t look like perfect donuts, but they tasted like brownies.
Never a bad thing.